Malto is a carbohydrate derived from starch produced by hydrolysis, drying and sieving. It has a very low sweetening power compared to beet or cane sucrose and also has a lower sensitivity to colouring during cooking.
Properties: Filling agent, sweetener
RECIPE WITH MALTO
Recommended for use: same application as powdered sugar.
Typical applications include: mixing spices, flavour carrier, pre-dilution of colours or flavours.
Sweetness: about 30% of that of beet or cane sucrose.